‘Breakfast for Dinner’ Burger. Beef, Sausage and Black Pudding Patty, Bacon, Egg and Cheese. Mushrooms, Beans, Fried Bread and Corn Sides. My Actual Breakfast was Healthier… 🐷
talloak34 on January 5, 2026 12:17 pm Golden Masala Roasted Chicken Serves: 6 1. Ingredients The Protein Chicken Breasts: 6 (Boneless/Skinless) Produce Fresh Ginger: 1 knob Fresh Garlic: 1 bulb Lemon: 1 Yellow Onions: 3 Large Roma Tomatoes: 5 Celery: 1 Stalk (Dark leaves only) Sweet Potatoes: 4 Large Cilantro: 1 Bunch Pomegranate: 1 (or 1 cup Arils) Red Onion: 1 Pantry & Dairy Greek Yogurt: 1.5 cups Heavy Cream: 1 cup Butter: 1 cup (2 sticks) Panko Breadcrumbs: 1 cup White Rice: 1/2 cup (For Tuile only) Honey: 1 tbsp Ground Allspice: 2 tsp ”Peela Blend” (Spice Base) Mix the following: Turmeric: 2 tbsp Ground Allspice: 2 tsp Coriander: 1 tbsp Cumin: 1 tbsp Garlic Powder: 1 tbsp Ginger Powder: 1 tsp White Pepper: 1 tsp Salt: 1 tsp 2. Cooking I. The Marinade Prep Aromatics: Mince 2 inches of ginger and 6 cloves garlic. Mix: Combine 5 tbsp Peela Blend, yogurt, aromatics, lemon juice, and salt. Coat: Rub marinade generously over the whole breasts. Rest: Refrigerate for 4 hours (No tying or rolling required). II. Velouté Makhani (Sauce) Sauté: Melt 3 tbsp butter. Sweat diced onions (do not brown). Add tomatoes and cook until soft. Bloom: Add 1.5 tbsp Peela Blend and chopped celery leaves. Cook 1 min. Simmer: Add splash of water, simmer 15 mins. Refine: Blend until smooth. Strain through sieve. Discard skins. Finish: Return to heat. Add cream and honey. Whisk in cold butter cubes just before service. III. Sweet Potato Prep: Cut potatoes into 1.5″ pucks. Trim to perfect cylinders. Mousseline: Boil the trimmings until soft. Mash with butter and salt into a smooth purée. Fondant: Sear the cylinders in butter until dark golden brown. Roast at 400°F (200°C) for 20 mins until soft. 3. Finishing IV. Texture Elements Crumb: Toast Panko in butter. Toss with 1.5 tsp Peela Blend. Tuile: Overcook the 1/2 cup rice until mushy. Blend with turmeric/water. Bake thin layer at 350°F until crisp. Snap into shards. V. Roast the Chicken Sear: Sear whole breasts in a hot skillet with oil/butter until golden. Oven: Transfer to oven at 400°F for 12-15 mins (Internal 158°F). Slice: Rest 5 mins. Slice each breast on a steep bias (diagonal) to create wide fans.
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Golden Masala Roasted Chicken
Serves: 6
1. Ingredients
The Protein
Chicken Breasts: 6 (Boneless/Skinless)
Produce
Fresh Ginger: 1 knob
Fresh Garlic: 1 bulb
Lemon: 1
Yellow Onions: 3 Large
Roma Tomatoes: 5
Celery: 1 Stalk (Dark leaves only)
Sweet Potatoes: 4 Large
Cilantro: 1 Bunch
Pomegranate: 1 (or 1 cup Arils)
Red Onion: 1
Pantry & Dairy
Greek Yogurt: 1.5 cups
Heavy Cream: 1 cup
Butter: 1 cup (2 sticks)
Panko Breadcrumbs: 1 cup
White Rice: 1/2 cup (For Tuile only)
Honey: 1 tbsp
Ground Allspice: 2 tsp
”Peela Blend” (Spice Base)
Mix the following:
Turmeric: 2 tbsp
Ground Allspice: 2 tsp
Coriander: 1 tbsp
Cumin: 1 tbsp
Garlic Powder: 1 tbsp
Ginger Powder: 1 tsp
White Pepper: 1 tsp
Salt: 1 tsp
2. Cooking
I. The Marinade
Prep Aromatics: Mince 2 inches of ginger and 6 cloves garlic.
Mix: Combine 5 tbsp Peela Blend, yogurt, aromatics, lemon juice, and salt.
Coat: Rub marinade generously over the whole breasts.
Rest: Refrigerate for 4 hours (No tying or rolling required).
II. Velouté Makhani (Sauce)
Sauté: Melt 3 tbsp butter. Sweat diced onions (do not brown). Add tomatoes and cook until soft.
Bloom: Add 1.5 tbsp Peela Blend and chopped celery leaves. Cook 1 min.
Simmer: Add splash of water, simmer 15 mins.
Refine: Blend until smooth. Strain through sieve. Discard skins.
Finish: Return to heat. Add cream and honey. Whisk in cold butter cubes just before service.
III. Sweet Potato
Prep: Cut potatoes into 1.5″ pucks. Trim to perfect cylinders.
Mousseline: Boil the trimmings until soft. Mash with butter and salt into a smooth purée.
Fondant: Sear the cylinders in butter until dark golden brown. Roast at 400°F (200°C) for 20 mins until soft.
3. Finishing
IV. Texture Elements
Crumb: Toast Panko in butter. Toss with 1.5 tsp Peela Blend.
Tuile: Overcook the 1/2 cup rice until mushy. Blend with turmeric/water. Bake thin layer at 350°F until crisp. Snap into shards.
V. Roast the Chicken
Sear: Sear whole breasts in a hot skillet with oil/butter until golden.
Oven: Transfer to oven at 400°F for 12-15 mins (Internal 158°F).
Slice: Rest 5 mins. Slice each breast on a steep bias (diagonal) to create wide fans.